Description
A nostalgic and delicious Pineapple Upside Down Cake featuring caramelized pineapple rings and cherries on top of a moist, buttery yellow cake. Easy to flip, beautiful to serve, and irresistible in every bite.
Ingredients
Scale
- 3/4 cup brown sugar (light or dark)
- 1/4 cup salted butter (for topping)
- 6 pineapple rings
- 6 maraschino cherries
- 2/3 cup salted butter (for batter)
- 3/4 cup granulated sugar
- 1 1/4 cups self-rising flour
- 1/8 teaspoon salt (if using unsalted butter)
- 3 large eggs, beaten
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine Ingredients: Melt 1/4 cup butter with 3/4 cup brown sugar until bubbly. Pour into the bottom of the pan and spread evenly.
- Prepare Your Cooking Vessel: Place pineapple rings over the sugar mixture. Add a cherry to the center of each ring.
- Assemble the Dish: In a mixing bowl, beat 2/3 cup butter and 3/4 cup sugar until fluffy. Add eggs gradually, then fold in flour (and salt if needed) until combined.
- Cook to Perfection: Pour batter over fruit. Bake 35–40 minutes or until a toothpick comes out clean.
- Finishing Touches: Cool in pan 10 minutes. Run a knife around edges and invert onto a serving plate.
- Serve and Enjoy: Slice and serve warm or at room temperature. Optional: top with whipped cream or ice cream.
Notes
- Use room temperature ingredients for a smoother batter.
- Dry pineapple and cherries before placing to avoid excess moisture.
- Flip while still warm to release topping easily.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 36g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg